If you’re craving a hearty, soul-warming meal that brings a burst of flavor in every bite, this Creole Jambalaya Recipe is exactly what you need. It’s a cherished classic from the heart of Louisiana, combining smoky Andouille sausage, tender shrimp, and a vibrant mix of vegetables and spices all simmered together in a rich, tomato-infused rice dish. Whether you’re making it for a family dinner or impressing friends, this recipe delivers a perfect balance of spice, texture, and aroma that will become an instant favorite.
Ingredients You’ll Need
Though Creole Jambalaya might sound intricate, the beauty lies in its straightforward ingredients. Each component plays a vital role in creating the layers of taste and soul in the dish—from the savory sausage to the fresh vegetables that add crispness and color, to the spices that ignite the signature Creole flair.
- Unsalted butter (2 tablespoons): Essential for sautéing and adding richness without overpowering.
- Andouille sausage (1 pound): This smoked sausage imparts a deep, smoky flavor crucial for authentic Creole taste.
- Celery (3 stalks, chopped): Adds a subtle crunch and fresh earthiness.
- Green bell pepper (1 small, chopped): Provides a mild sweetness and vibrant green color.
- Yellow onion (1 medium, chopped): The base aromatics that bring depth and sweetness when cooked down.
- Garlic (2 cloves, minced): Adds that unmistakable punch of flavor.
- Salt (1 teaspoon): Brings all the flavors together perfectly.
- Ground black pepper (1 teaspoon): Adds warmth and mild heat.
- Dried thyme (1 teaspoon): Offers subtle herbal notes essential in Creole seasoning.
- Dried oregano (½ teaspoon): Adds a faint earthiness and complexity.
- Paprika (½ teaspoon): Brings color and a smoky undertone.
- Cayenne pepper (½ teaspoon): Provides that signature gentle kick of heat.
- Long-grain white rice (2 cups, uncooked): The heart of the dish, soaking up all those wonderful flavors.
- Tomato paste (2 tablespoons): Intensifies the tomato richness and binds flavors.
- Chicken broth (4 ½ cups): Keeps the rice moist and adds savory depth.
- Whole canned tomatoes (28-ounce can, drained and crushed): Adds freshness and acidity that balances the dish.
- Raw shrimp (1 pound, peeled and deveined): Adds sweetness and tender texture that contrasts beautifully with the sausage.
- Scallions (4, sliced): For fresh, crisp pops of green on top.
How to Make Creole Jambalaya Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F. This step ensures that when it’s time to bake, the heat is perfect for cooking the jambalaya evenly throughout. It’s always helpful to get this out of the way early so you can focus on building your flavors.
Step 2: Cook the Sausage
Melt one tablespoon of butter in a large Dutch oven or ovenproof pot over medium-high heat. Add the sliced Andouille sausage and cook while stirring constantly until it’s beautifully browned, around 7 to 9 minutes. Browning the sausage is key—it develops that smoky Maillard flavor that’s a hallmark of this Creole Jambalaya Recipe. Once done, remove the sausage and set it aside.
Step 3: Sauté the Vegetables
Add the remaining butter to the same pot and let it melt. Toss in your chopped celery, bell pepper, and onion. Cook these while stirring often until they soften and become tender, about 6 to 7 minutes. Then, stir in the minced garlic and cook for an additional minute, letting that fragrance fill your kitchen. These veggies not only add taste but also that comforting texture and color we adore in jambalaya.
Step 4: Season the Aromatics
Turn the heat down to medium and sprinkle in salt, black pepper, thyme, oregano, paprika, and cayenne pepper. Stir everything and cook until the spices release their perfume, about a minute. This seasoning blend brings that unmistakable Creole character, layering each bite with warmth and a little gentle heat.
Step 5: Add Rice and Tomato Paste
Now stir in the uncooked rice and the tomato paste. Cook and stir constantly for about 3 minutes until the rice looks toasted and coated with that lovely red paste. This step is crucial for lending a toasty flavor to the rice and helps the tomato paste meld in beautifully.
Step 6: Build the Stew Base
Pour in your chicken broth along with the crushed tomatoes, stirring everything to deglaze the pot and lift those flavorful browned bits from the bottom. This liquid base brings everything together, promising a moist and flavorsome final dish.
Step 7: Bring to a Boil with Sausage and Shrimp
Crank up the heat to high, add the cooked sausage back to the pot, and bring the whole mixture to a boil. Then stir in the shrimp and half of the sliced scallions. The shrimp adds a wonderful seafood sweetness that balances the smoky sausage perfectly.
Step 8: Bake Your Creole Jambalaya Recipe
Cover your pot with a tight-fitting ovenproof lid or foil and transfer it to that preheated oven. Let it bake for about 30 minutes or until the rice is tender and has absorbed all those delicious flavors. Baking at this stage assures everything cooks evenly and the textures develop just right.
Step 9: Rest and Garnish
Once you remove the pot from the oven, let it rest, covered, for 5 minutes. This pause lets the steam settle and flavors intensify. Before serving, sprinkle the remaining scallions on top for a fresh, crisp finish that brightens every spoonful.
How to Serve Creole Jambalaya Recipe
Garnishes
Fresh sliced scallions add color and a mild onion twist that complements the hearty stew. For an extra touch, you can also sprinkle chopped fresh parsley or a squeeze of lemon juice to brighten up the dish and add a fresh contrast to the spices.
Side Dishes
Traditional sides like warm, crusty French bread or cornbread are perfect for soaking up the flavorful juices. A crisp green salad with a light vinaigrette can balance the richness while offering a refreshing bite alongside your Creole Jambalaya Recipe.
Creative Ways to Present
For a fun twist, try serving the jambalaya in hollowed-out bell peppers or in individual ramekins for portion control and presentation. You could also accompany it with a dollop of cool sour cream or a sprinkle of shredded cheese for an unexpected creamy finish that your guests will love.
Make Ahead and Storage
Storing Leftovers
Creole Jambalaya Recipe tastes amazing even the next day, making it a great make-ahead meal. Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen when given time to meld overnight.
Freezing
If you want to enjoy this delight later, freeze portions in freezer-safe containers for up to 3 months. Just be sure to cool the jambalaya completely before freezing to maintain taste and texture on reheating.
Reheating
For the best results, thaw frozen jambalaya overnight in the fridge and reheat gently over low heat on the stovetop or in the microwave. Adding a splash of broth while reheating helps keep the rice moist and prevents it from drying out.
FAQs
Can I use other types of sausage instead of Andouille?
Yes, while Andouille sausage gives the authentic smoky flavor essential to Creole jambalaya, you can substitute with smoked kielbasa or chorizo for a slightly different but still delicious taste.
Is it necessary to bake the jambalaya in the oven?
Baking the jambalaya helps cook the rice evenly and meld flavors beautifully. However, if you prefer, you can simmer it on the stove covered until the rice is tender, but watch carefully to prevent burning or drying out.
Can I make this recipe vegetarian or vegan?
Absolutely! Swap out the sausage and shrimp for hearty vegetables like mushrooms, zucchini, or even beans. Use vegetable broth instead of chicken broth and omit the butter or replace it with a plant-based alternative to keep it flavorful.
How spicy is this Creole Jambalaya Recipe?
It has a gentle, warming heat thanks to the cayenne pepper and Andouille sausage, but it’s not overwhelmingly spicy. You can always adjust the cayenne amount depending on your heat preference.
What kind of rice is best for jambalaya?
Long-grain white rice works best because it cooks up fluffy and separates nicely, soaking in the rich flavors without getting mushy. Avoid short-grain or sticky rice varieties for this recipe.
Final Thoughts
I can honestly say that this Creole Jambalaya Recipe is a total crowd-pleaser, perfect for those who love a dish packed full of flavor and tradition. It’s warm, comforting, and bursting with the vibrant spirit of Creole cooking. So go ahead, give it a whirl, and trust me—you’ll find yourself making it again and again to share with friends and loved ones.
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Creole Jambalaya Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
Description
This Creole Jambalaya recipe is a flavorful one-pot meal combining Andouille sausage, shrimp, and a medley of aromatic vegetables and spices, all cooked to perfection in the oven. Perfect for a hearty dinner that captures the essence of Southern Creole cuisine, this dish melds smoky, spicy, and savory elements with tender rice for a satisfying and authentic experience.
Ingredients
Sausage and Vegetables
- 2 tablespoons unsalted butter, divided
- 1 pound Andouille sausage, sliced into ½-inch pieces
- 3 stalks celery, chopped (about 1 cup)
- 1 small green bell pepper, chopped
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
Seasonings
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- ½ teaspoon cayenne pepper
Main Ingredients
- 2 cups uncooked long-grain white rice
- 2 tablespoons tomato paste
- 4 ½ cups chicken broth
- 1 (28-ounce) can whole tomatoes, drained and crushed
- 1 pound medium or large raw shrimp, peeled and deveined
- 4 scallions, sliced
Instructions
- Preheat the oven: Set your oven to 350°F to ensure even and thorough cooking of the dish later on.
- Cook the sausage: Melt 1 tablespoon of butter in a large Dutch oven or ovenproof pot over medium-high heat. Add the sliced Andouille sausage and cook, stirring constantly, until browned, about 7 to 9 minutes. Remove the sausage from the pot and set aside.
- Sauté the vegetables: Add the remaining tablespoon of butter to the pot. Once melted, add the chopped celery, green bell pepper, and onion. Cook, stirring often, until the vegetables are tender, about 6 to 7 minutes. Add the minced garlic and cook for an additional minute while stirring.
- Season the mixture: Reduce the heat to medium and stir in salt, black pepper, dried thyme, oregano, paprika, and cayenne pepper. Cook the mixture until fragrant, about 1 minute.
- Add rice and tomato paste: Stir in the uncooked long-grain white rice and tomato paste. Cook and stir constantly until the rice is toasted and coated with the tomato paste and seasonings, approximately 3 minutes.
- Build the stew base: Pour in the chicken broth and crushed tomatoes while stirring to deglaze the pot and loosen any browned bits stuck at the bottom for enhanced flavor.
- Bring to a boil: Increase the heat to high, return the cooked sausage to the pot, and bring the entire mixture to a boil. Stir in the peeled and deveined shrimp along with half of the sliced scallions.
- Bake the dish: Cover the pot with an ovenproof lid or aluminum foil. Transfer it to the preheated oven and bake until the rice is tender and fully cooked, about 30 minutes.
- Rest and serve: Carefully remove the pot from the oven and let the jambalaya rest, covered, for 5 minutes to allow flavors to meld. Garnish with the remaining scallions before serving.
Notes
- Using a Dutch oven or an ovenproof heavy pot is crucial for transferring the dish from stovetop to oven.
- For a spicier jambalaya, increase the cayenne pepper or add hot sauce to taste.
- You can substitute Andouille sausage with chorizo or another smoked sausage if unavailable.
- Ensure shrimp is peeled and deveined for the best texture and flavor integration.
- Letting the dish rest after baking helps the rice absorb all the flavors and improves texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Creole
